Today at the Cooking Corner, Heather Berryhill shows us how to make a healthy quinoa salad.
For the Dressing:
For the Quinoa Salad:
Rinse the quinoa in a fine mesh strainer under cold water. Add bone broth to a pan with
the quinoa and kosher salt. Boil the quinoa like pasta, until al dente and the centers
become transparent, stirring occasionally, about 10 minutes. Drain, fluff with a fork, and
return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 10 minutes.
Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.
Pour the can of black beans into a strainer and rinse well with water. Drain and add to the
quinoa bowl. Repeat with the garbanzo beans. Add the bell pepper, mango, red onion,
avocado, and herbs.
To make the dressing, whisk the oil, lime juice, vinegar, sugar, chili powder and kosher salt
in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should
taste pretty bold, but balanced.
Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about
20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4
Prep Time: 35 minutes